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The Big Sandwich

Whether you call it a hoagie, a hero, a sub or a grinder, a big sandwich is a must at every tailgate party! The amount of ingredients will vary with the size of the baguette and personal taste. The amount of cheese and meat indicated was ample to fill our 2 footer.

a long, flat Italian style baguette
softened butter
mayonnaise
deli-style mustard
shredded lettuce
tomatoes, thinly sliced
red onion, thinly sliced
red bell pepper, thinly sliced
1/2 lb. prosciutto, thinly sliced
1/4 lb. salami, sliced
1/2 lb. baby Swiss, sliced
pickle slices
Italian dressing

1. Cut baguette lengthwise, producing two giant slices of equal thickness.
2. Spread the inside of each piece with softened butter to prevent the bread from becoming soggy. Spread one piece with mayo and the other with mustard.
3. On the bottom piece stack on the ingredients in this order: lettuce, tomato, onion, red bell pepper, prosciutto, salami, cheese and pickles. Place other piece of bread on top.
   
   Note: Although the sandwich will be very cartoonishly appealing at this point, it is very hard to keep the ingredients contained unless you continue on to steps 4, 5 and 6. But, if you just can't resist, secure your mile high with toothpicks and tuck in.
   
   
4. Wrap the sandwich TIGHTLY with plastic wrap, making sure that none of the ingredients fall out. This is really a two-man operation, with one person holding the sandwich and the second person wrapping it up.
5. Place some books, cutting board, small child (seriously), etc. on top of the sandwich. The goal is to apply heavy, but even, weight to the sandwich. Let press for 1 hour.
6. Unwrap the sandwich and carefully remove top piece. Drizzle the inside of the sandwich with Italian dressing. Replace top piece. Secure with toothpicks. Cut your masterpiece into slices in between each toothpick.

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